Wednesday, October 4, 2017

Hypoallergenic Beef Filling for Tacos and Burritos

     There are a variety of ways for a beef filling to be contaminated with too much corn, depending how sensitive you are to it. If you are sensitive to corn-fed beef, use grass-fed. If you react to the corn-, soy- or whey-based coatings on the packages that broth comes in, make your own broth. (See Broth in the Glossary.) If you react to the small amounts of corn added as anti-caking agents to salt and spices, see Salt and Spices in the Glossary.

     Commercially prepared spice mixes, like other processed foods, are likely to contain corn products. The mixture of spices I recommend here is based on a recipe by Alton Brown.

     2 Tb. chili powder (See Spices in the Glossary)
     1 Tb. ground cumin 
(See Spices in the Glossary)
     2 tsp. tapioca starch
     2 tsp. salt (See Salt in the Glossary)
     1-1/2 tsp. smoked paprika 
(See Spices in the Glossary)
     1 tsp. ground coriander 
(See Spices in the Glossary)
     1/2 tsp. cayenne pepper 
(See Spices in the Glossary)
     2 Tb. oil (safflower oil, olive oil, bacon drippings, lard: See Oil in the 
     1 medium onion, chopped
     2-3 cloves garlic, minced
     1 pound ground beef 
     2/3 c. beef broth (See Broth in the Glossary)
     In a small bowl, stir together the chili powder, cumin, tapioca starch, salt, smoked paprika, coriander and cayenne. Set aside.

     Heat the oil and use it to fry the onion on medium until it is soft and translucent. Add the garlic and continue cooking for another minute, until it too is soft and translucent. Set aside.  
     Knead 1/3 c. cold water into the ground beef. This will help the beef to break apart better as you cook it.

     Cook the ground beef on medium heat, stirring frequently and breaking it up in the pan, until it is nicely browned. Add the spice mixture, the onion mixture and the beef broth. Bring to a boil and simmer, while stirring, until the filling is heated through and somewhat thickened.

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